A Kenyan man toasts the preparation to make Busaa, a traditional fermented beer, at the Madiaba Busaa Club in a Nairobi slum on March 27, 2013. Busaa is made by crudely fermenting maize, millet, sorghum or molasses. At Kshs 35 per liter it is much cheaper than a Kshs120 half-liter bottle of commercial beer. The local brew was legalised in 2010 and since then busaa clubs have become increasingly popular. Drinking is on the rise in Kenya, especially among young people. Photo: Benedicte Desrus